Cranberry Hazelnut Muffins Recipes

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CRANBERRY HARVEST MUFFINS



Cranberry Harvest Muffins image

Provided by Ina Garten

Time 55m

Yield 18 large muffins

Number Of Ingredients 14

3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon ground cinnamon
2 teaspoons ground ginger
1 1/4 cups whole milk
2 extra-large eggs
1/2 pound unsalted butter, melted and cooled
1 1/2 cups coarsely chopped fresh cranberries
1/2 cup medium-diced Calimyrna figs
3/4 cup coarsely chopped hazelnuts, toasted and skinned
3/4 cup brown sugar, packed
3/4 cup granulated sugar

Steps:

  • Preheat the oven to 375 degrees F.
  • Line 18 muffin cups with paper liners. Sift together the flour, baking powder, baking soda, salt, cinnamon, and ginger in a large bowl. Make a well in the center of the mixture and add the milk, eggs, and melted butter. Stir quickly just to combine. Add the cranberries, figs, hazelnuts, and both sugars and stir just to distribute the fruits, nuts, and sugar evenly throughout the batter.
  • Spoon the batter into the paper liners, filling each one to the top. Bake for 20 to 25 minutes, until browned on the top and a toothpick inserted in the center of the muffins comes out clean.

CRANBERRY MUFFINS



Cranberry Muffins image

There's an abundance of cranberries in our area during the fall, and this recipe is one of my favorite ways to use them. I've often given these fresh-baked muffins as a small gift to friends, and they're always well received. -Ronni Dufour, Lebanon, Connecticut

Provided by Taste of Home

Time 35m

Yield 1.500 dozen.

Number Of Ingredients 15

2 cups all-purpose flour
1 cup sugar
1-1/2 teaspoons baking powder
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1/2 teaspoon salt
2 teaspoons grated orange zest
1/2 cup shortening
3/4 cup orange juice
2 large eggs, room temperature, lightly beaten
1 tablespoon vanilla extract
1-1/2 cups coarsely chopped cranberries
1-1/2 cups chopped pecans

Steps:

  • In a large bowl, combine the flour, sugar, baking powder, nutmeg, cinnamon, baking soda, ginger, salt and orange zest. Cut in shortening until crumbly. In a small bowl, combine the orange juice, eggs and vanilla. Stir into dry ingredients just until moistened. Fold in cranberries and nuts., Fill 18 greased or paper-lined muffin cups two-thirds full. Bake at 375° until a toothpick inserted in the middle comes out clean, 18-20 minutes. Cool in pans for 10 minutes before removing to wire rack. Serve warm.

Nutrition Facts : Calories 231 calories, Fat 13g fat (2g saturated fat), Cholesterol 24mg cholesterol, Sodium 141mg sodium, Carbohydrate 26g carbohydrate (13g sugars, Fiber 2g fiber), Protein 3g protein.

APPLE CRANBERRY MUFFINS



Apple Cranberry Muffins image

"I often make several different kinds of breads to give as gifts to family and friends on special occasions," writes Maureen Collop of Bothell, Washington. "These fruity, crumb-topped muffins are a favorite."

Provided by Taste of Home

Time 40m

Yield 1-1/2 dozen.

Number Of Ingredients 19

2 cups all-purpose flour
3/4 cup sugar
2-1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon baking soda
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
2 large eggs
1-1/2 cups reduced-fat sour cream
1/4 cup butter, melted
1 teaspoon vanilla extract
1 cup chopped peeled tart apple
1 cup dried cranberries
TOPPING:
1/4 cup packed brown sugar
3 tablespoons all-purpose flour
2 tablespoons cold butter

Steps:

  • In a large bowl, combine the first nine ingredients. In another bowl, whisk the eggs, sour cream, butter and vanilla. Stir into dry ingredients just until moistened. Fold in apple and cranberries., Coat muffin cups with cooking spray or use paper liners; fill two-thirds full with batter. For topping, combine brown sugar and flour. Cut in butter until mixture resembles coarse crumbs. Sprinkle over batter. , Bake at 375° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.,

Nutrition Facts : Calories 192 calories, Fat 6g fat (4g saturated fat), Cholesterol 40mg cholesterol, Sodium 199mg sodium, Carbohydrate 31g carbohydrate (18g sugars, Fiber 1g fiber), Protein 4g protein.

CRANBERRY HAZELNUT MUFFINS



Cranberry Hazelnut Muffins image

Yield 12 muffins

Number Of Ingredients 13

1 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon ground cloves
1 cup fresh cranberries
1/3 cup golden raisins
1/3 cup chopped hazelnut
2 eggs
3/4 cup packed light brown sugar
1/2 cup orange juice
1/3 cup corn oil
1 teaspoon brandy

Steps:

  • Heat oven to 350°. In a large bowl, sift together flour, cinnamon, baking powder, baking soda, and cloves. In a food processor, finely chop cranberries, raisins, and hazelnuts. In a medium bowl, beat eggs. Stir in brown sugar, orange juice, corn oil, and brandy. Mix in brown sugar, orange juice, corn oil, and brandy. Mix in chopped cranberries, raisins, and hazelnuts, then pour egg mixture into flour mixture. Stir well. Fill greased muffin tins. Bake 20 minutes.

Nutrition Facts : Nutritional Facts Serves

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